Easy chicken (turkey) veggie soup
 

Husband was wanting soup, but canned soup is soooo high in sodium and fairly bland.

So I picked up low-sodium chicken broth; a bag of frozen veggies; and combined those with six ounces of turkey breast we had in the frig. Simmered for awhile with spices - black pepper, a garlic medley, Penzey's italian Herb Mix. I did about 90 min, probably should have only done for an hour.

Really delicious! low carb, low salt. And easy! I figured about 554 calories in the pot (1244 grams), 33 grams carb. Depends on what veggies you use, of course.

Sounds deelish!

Thanksgiving's coming up... and that means leftover turkey (really!) After you've removed the meat from the bones, and refrigerated that meat to make other meals, sandwiches, etc., you've got the makings of what a friend of mine calls 'frame soup.'

It goes by other names, too, but basically it's 'cook those bones until they make a flavored broth and little bits of meat contribute to a soup with vegetables' soup. Very tasty. Just as simple as it sounds, too.

Love soup made from leftover turkey! but this year we're going with prime rib. But yeah, in past years made broth from the turkey bones and whatnot, and it was always delicious!

My hardest problem is storing the broth in the freezer...limited space, limited containers.

That sounds so good. Soup is so filling and tasty, especially comforting during cold weather months.

I make different soups with cabbage or bok choy or spinach or kale…mixed with chicken broth, carrots, onions, celery, either chicken, shrimp or turkey and season with black ground pepper a little onion salt.

Sounds pretty tasty! and we're heading into soup weather, at least in the northern hemisphere!